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Recipe courtesy of Beth Draiscol

Avocado Corn Gazpacho

It's a meal with some tortilla chips and a light green salad.
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  • Level: Easy
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Yield: 6 to 8 servings
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1 zucchini, coarsely chopped

1 yellow squash, coarsely chopped

1 red bell pepper, coarsely chopped

1 small yellow onion, coarsely chopped

1 jalapeno, seeds removed, coarsely chopped

1 teaspoon chopped garlic

3 ripe avocados

1 1/2 cups fresh corn, cut from 1 or 2 cobs. (frozen may be used, but when in season, you cannot beat fresh corn!)

1/3 cup finely chopped cilantro leaves

1/2 cup lime juice

5 to 5 1/2 cups ice cold water

1 teaspoon salt

1 teaspoon freshly ground black pepper


  1. Put the zucchini, yellow onion, bell pepper, onion, serrano and garlic in bowl of food processor and pulse briefly. The pieces should be small but not minced or soupy. Transfer the vegetable mixture to a large bowl. Halve and pit the avocados. Put 1/2 an avocado in the food processor and pulse to puree. Dice the remaining 1 1/2 avocados. To the bowl of vegetables, add the avocado puree, diced avocado, fresh corn, tomatoes, cilantro, lime juice, cold water, and salt and pepper. Mix gently with a large spoon. Taste and adjust the salt and pepper, to taste. Cover and refrigerate until ice cold. Ladle into soup bowls and serve.
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